GE CA10 Use And Care Manual page 10

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Proper packagingis essential
for
successfulfreezing. Becausesolidly
frozen foods lose moisturein the dry
0° to
5°F
temperature
of a freezer,
they must be properly protected by
top quality packagingmaterialsthat
are moisture/vapor-proof.Freezer
tape is usedto seal wrappingsand
for labeling.
Freezerpackaging
materials
Materials uses
Cartonswith
Fruits,
moisture/vapor- vegetables,
rxoof liners some meats
Foil containers Cookedfoods
Polyethylene
Baked foods,
bags meats
Glassfreezer jars Juices, fruits,
vegetables,
cooked foods
Plasticcontainers Sauces,fruits,
and boil-in bags
vegetables,
cooked foods
Laminatedpaper Meats
Packaging instructions
Drugstore Wrap
1. Placefood in center of wrapping
paper.
Heavy-duty
foil Meats, baked
goods, leftovers
Cellophane
Baked goods,
sandwiches,
small meat cuts
2. Bring two parallel edges together.
Fold in lock seam, repeat until the
last fold rests firmly on food.
Butchers' Wrap
Placefood diagonallyon one corner
—
of ~a~er.Roll ~aoerandfoodtogether
diagonally,fo~di~gin extra mat&ial
asyou roll. Seal with freezer tape.
Cartons and containers–
Fruits,
vegetablesand cooked foods may
be packagedin freezer cartons,
containers and jars.
~--- ----
'--
I
Aluminum foil-Place
food on heavy-
duty foil and mold foil to shape of the
food. Only one thickness is required.
No heat sealingor taping is necessary.
3. Fold ends, excluding as much air
as possible Seal with tape or tie firmly
with heavy string.
I
-—-
-1
Labeling containers–
Be sure to
label all containers and packageswith
contents and date that it was placed
in the freezer.
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